To Spicy Peanut Butter Noodles

I absolutely love pasta. It takes me back to high school when we had pasta parties before our soccer games. A different player’s family would host all of us soccer girls at their house with pounds upon pounds of pasta.  Then it was usually marinara and alfredo  and sometimes the special lasagna but last night for dinner I could my parents and I something different – Spicy Peanut Butter Noodles, giving the noodles a different flare. Not to mention I love peanut butter so why not pair with another favorite. This dish was simple to make – I came in the door at 6:15 and by 6:50 we all were eating – including majority of the dishes being washed too (: The boiling of the water is what took the longest – otherwise it comes together pretty quickly!

Adapted from the Crumb Blog and shockingly at the end she says for a vegan version omit the pork and fish sauce – both things I did because we didn’t have them on hand. So for you vegetarians and vegans out there you too can enjoy this quick Asian inspired meal.

1 lb. Whole wheat spaghetti Noodles
1 Tbsp. Olive Oil
2 Cloves Garlic Minced
1 Red Pepper Sliced into Thin Slices (the more the better)
1 Cup Green Beans – Cut into Preferred Size
1 Cup Broccoli
3 Carrots Shredded
2 tsp. red pepper flakes
¼ cup peanut butter (I used smooth since that was what we had on hand)
2 Tbsp. Soy Sauce
2 Tbsp. Sesame Oil
1 Tbsp. Rice Vinegar
½ Cup Hot Water
Chopped Green Onions (for Garnish)
Roasted Peanuts (for Garnish)

Boil noodles until desired tenderness (we eat more al dente style in my house) and drain.
While your noodles are boiling get a wok/larger sauté pan and heat the olive oil – add the garlic. Once it is fragrant add your smorgasbord of vegetables and the red pepper flakes. Cook for 2-3 minutes until your veggies are crisp-tender. Nobody likes overcooked veggies (:
Transfer to a large bowl – preferably the bowl you will be serving the dish out of.
Add the drained noodles to the empty pan and keep over medium heat – add the peanut butter, soy sauce, sesame oil, rice vinegar and the water. Mix until a homogenous sauce has formed and has coated all the noodles. Transfer to the bowl with your veggies and mix up.
Set aside two bowls – one with the green onions and another with the roasted peanuts so that people can garnish their noodles to their liking.
Enjoy this version or add protein (pork, chicken, tofu, etc.) or make other changes as you see fit.
Two thumbs up from the parentals (:



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